Agricultural Sciences Grade 11 P1 2012 Memo (Eng)

Downloaded from hlayiso.com Province of the EASTERN CAPE EDUCATION NATIONAL SENIOR CERTIFICATE GRADE 11 NOVEMBER 2012 AGRICULTURAL SCIENCES P1 MEMORANDUM MARKS: 150 This memorandum consists of 7 pages.

Downloaded from hlayiso.com 2 AGRICULTURAL SCIENCES P1 (Memo) (NOVEMBER 2012) ANSWER SHEET AGRICULTURAL SCIENCES P1 NAME AND Memorandum SURNAME SECTION A QUESTION 1.1 QUESTION 1.2 BOTH A and B 1.1.1 A B C D 1.1.2 A B C D ONLY A ONLY B None 1.1.3 A B C D 1.1.4 A B C D 1.1.5 A B C D 1.1.6 A B C D 1.2.1 A B C D 1.1.7 A B C D 1.2.2 A B C D 1.1.8 A B C D 1.2.3 A B C D 1.1.9 A B C D 1.2.4 A B C D 1.1.10 A B C D 1.2.5 A B C D (10x2) (20) (5x2) (10) QUESTION 1.3 QUESTION 1.4 1.3.1 Carbonic acid  1.4.1 Isotopes  1.3.2 Field water capacity  1.4.2 Drainage  1.3.3 Cation adsorption  1.4.3 Tillage  1.3.4 Covalent  1.4.4 Neutralisation  1.3.5 Global warming  1.4.5 Lignin  (5x2) (10) (5x1) (5) 45 TOTAL SECTION A: 45

Downloaded from hlayiso.com (NOVEMBER 2012) AGRICULTURAL SCIENCES P1 (Memo) 3 SECTION B QUESTION 2 BASIC CHEMISTRY 2.1 2.1.1 Colloids  (1) 2.1.2 The molecules of a substance forming a solution are homogeneously dispersed among each other.  (2) 2.1.3 Colloidal dispersion refers to the particles that are floating and not settle down at the bottom of the container.  Colloidal suspension refers to the particles that can settle down to the bottom of the container.  (2) 2.2 2.2.1 Molecular formula of ethane  (1) 2.2.2 Amino group (-NH2)  and Carboxyl group (-COOH)  (2) 2.2.3 Peptide linkage/bond  (1) 2.2.4 Carbohydrates  (1) 2.2.5 C12 H22O11  (1) 2.2.6 Fat molecule/Ester/Glycerolbutyrate  (1) 2.3 2.3.1 Total fat Content Saturated fat 12 10 8 Fat Content 6 (g/100g) 4 2 0 Beef topside Pork Leg Extra lean beef rump Pork Steak beef mince steak Meat Types  Labelling of axes   Correctness of scale   Title of the graph   Proper plotting of graph   Differentiation between the  Correct type of graph  two bars  (6) 2.3.2  Obesity   Diabetic   High blood pressure   Epileptic fits   Blocking of blood veins  (Any 2) (2) 2.3.3  Energy source   Waterproofing.   Protection and insulation   Form part of cell membrane  (2) (Any 2)

Downloaded from hlayiso.com 4 AGRICULTURAL SCIENCES P1 (Memo) (NOVEMBER 2012) 2.4 Matter is anything that has mass and takes up space.  Atoms are the basic units or the building block of all matter.  (4) 2.5 Ruminants  (2) 2.6 2.6.1 Fermentation/Decomposition  (1) 2.6.2 (i) H H (ii) Ethanol   H C C OH H H (3) 2.6.3  No production   Absenteeism from work   Health risk   Death of farm workers  (Any 3) (3) [35] QUESTION 3 SOIL SCIENCE 3.1 3.1.1 Carbon cycle  (1) 3.1.2 Microbial decay  (1) 3.1.3 Consumption  (1) 3.1.4 Carbon dioxide  (1) 3.1.5  No plant life   No animal life   No photosynthesis   Extinction of living things   No organic compounds   Absence of carbon dioxide  (Any 2) (2) CLAY SAND 3.2 3.2.1 Cohesion Very good/Great  None  (2) 3.2.2 Capillarity Very great  Very low  (2) 3.2.3 Water holding capacity Very strong  Very low/Weak  (2) 3.3 3.3.1 Soil is classified under two systems that are soil form and soil series.  (1) 3.3.2  For the optimum utilisation of natural resources   For scientific planning of a farm   Planning camps   Valuation of soil   Development of new region  (Any 2) (2)

Downloaded from hlayiso.com (NOVEMBER 2012) AGRICULTURAL SCIENCES P1 (Memo) 5 3.4 3.4.1 A = Loam  B = Sand  C = Clay  (3) 3.4.2 Sample A  (1) 3.5 3.5.1 W (1) 3.5.2 Cool, colder soil (clay soil are normally more wet).  (1) 3.6 3.6.1 P = Parent  R = Region/Relief/Topography  CL = Climate  O = Organism  T = Time  (5) 3.7 3.7.1 Bulk density = Mass of oven dried soil  Volume of oven dried soil = 680 g  80 cm3 = 8,5 g/cm3  (3) 3.7.2 50: 25: 25  (1) 3.8 3.8.1 A = Prism like/Prismatic/Columnar  B = Crumb/amorphous  C = Platy  D = Blocky  (4) 3.8.2  Wetting and drying of soil   Climate   Plant roots   Colloidal matter of the soil   Type of clay mineral present in the soil  (Any 1) (1) [35]

Downloaded from hlayiso.com 6 AGRICULTURAL SCIENCES P1 (Memo) (NOVEMBER 2012) QUESTION 4 SOIL SCIENCE 4.1 4.1.1 a= transpiration/transpiration losses  b = Soil surface evaporation  c = Run of/Storm water erosion  d = seepage/percolation/saturated flow/leaching  (4) 4.1.2  Controlled irrigation   Addition of organic matter   Cover the soil with plant cover/vegetation  (Any 2) (2) 4.1.3 Seepage is the downward movement of water into the soil without being absorbed by the roots.  Capillarity is the upward movement of soil water from the soil water table through the micro pores.  (2) 4.2 4.2.1 Macro pores  Micro pores  (2) 4.2.2 Fine texture/Fine textured soil  (1) 4.2.3  Crust is easily formed   Air circulation very slow   Clay soil is hard to till   Water logging occurs very easily   Absorption of water is extremely slow   Water retention capacity very slow   No drainage   Water movement is extremely slow   Limit the root growth due to cohesiveness  (Any 4) (4) 4.3 4.3.1 A =Orientation of land/slope/Topography  B = Radiation and the reflection of sun’s energy from the soil  C = Vegetation/ground cover  D = Soil depth  (4) 4.3.2  At high temperature seed germinate quicker.   Soils microbes prefer high soil temperature.   Morning sun has a great influence on the ripening process of crops.   Soil chemical reaction also takes place at high soil temperature.   25 °C is the optimum temperature for growth and production of crops   Warm soil delivers early crops and cold soil late crops   At high temperature soil water dissolves more plant nutrients  (Any 2) (2)

Downloaded from hlayiso.com (NOVEMBER 2012) AGRICULTURAL SCIENCES P1 (Memo) 7 4.4 4.4.1 (a) Acidic  (1) (b) Strongly alkaline  (1) (c) Extremely acidic  (1) (d) Alkaline  (1) (e) Slightly acidic  (1) 4.4.2 Neutral = 6,6 – 7,5  (1) 4.5 4.5.1  Improves soil structure   The pore spaces increases due to structure formation   Soil infiltration rate of water improves   Cultivation of soil improves   More heat will be absorbed   Erosion by water and wind is reduced  (Any 2) (2) 4.5.2  Bacteria   Protozoa   Fungi   Algae   Actinomycetes  (Any 4) (4) 4.5.3  Decomposition of plant and animal residues   Liberation of nutrients and carbon dioxide   Nitrogen fixation and transformation   Food processing and spoilage   Mutualism e.g. Rhizobium bacteria  (Any 2) (2) [35] TOTAL SECTION B: 105 GRAND TOTAL: 150